Paleo Salted Caramel Apple Cake

It’s definitely Fall out there. The nights drop below freezing, and the daytime sun has lost its strength. Most of the garden is tucked into or cellar and freezers... or scattered all over my basement to dry or ripen (pumpkins, squash, tomatoes, beets, potatoes, onions...).

I’m trying not to be sad about saying farewell to the growing season by turning my focus to some kitchen creativity. I love gathering recipes from other bloggers, chefs and cookbooks and tweaking them to my liking. Last night's dessert was no exception!

I started with a lovely moist paleo apple cake and then topped it with a thick layer of paleo caramel sauce. The finishing touch was a sprinkle of Maldon sea salt flakes.

Preheat oven to 325 and grease a 9” springform pan. Using a stand mixer or beater, beat oil, honey, eggs and vanilla at medium speed until smooth and thick. Add dry ingredients and beat until fully incorporated.Stir in nuts and apples. Pour into greased pan and bake for 45 minutes, until golden brown and toothpick comes out clean. Allow to cool before removing springform ring, then top with caramel.

In a saucepan, bring the coconut oil and honey to a boil.Boil on medium until it reaches a nice caramel color. Remove from the heat. Add almond milk and whisk until smooth. Return to heat and simmer, stirring occasionally, until quite thick. Allow to cool a little before spreading on top of the cake.

Sprinkle with a little flaked sea salt and allow to set up for half an hour before serving. From my kitchen to yours... enjoy!

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TobyLauren is a happy wife and mother of 4. She lives a rich and very full life as business manager for a home education administration, while also tag-teaming the home education of her own children with her talented husband. They raise their kids, their 10,000 square foot garden and their chickens on 30 acres in the middle of rolling farmland.
TobyLauren's passions include back-to-basics living, cooking, art, music, history, literature, homemaking and homesteading.